Serves 4. Recipe devised by Kate Morris and Sally Brown.
What to do:
You will need - workmat, scales, 2 teaspoons, tablespoon, dessertspoon, rolling ping, flour dredger, 8cm cutter, large six-hole muffin tray, baking tray, small bowl, fork, oven gloves (for adult use).
Wash your hands and put an apron on. Weigh and measure all the ingredients. Ask a grown-up to preheat the oven to 180°C fan/200°C/Gas Mark 6. Put the muffin tray onto the baking tray. Using your dredger, flour your surface with a little flour.
Roll out the pastry and cut out the bases for your tarts using the cutter. Line four holes in the muffin tray with the pastry circles.
Spoon the lemon curd into the pastry cases – about 1 rounded teaspoon is enough; if you overfill them they boil over and spoil.
Ask a grownup to melt the butter in the small bowl and leave it to cool down a little. Next add the oats, sugar and then the flour to the butter and mix with a fork, breaking it up into crumbs.
Sprinkle the crumbs onto the top of your tarts. Ask a grown-up to put them in the preheated oven for 15-20 minutes. Serve with fresh raspberries or strawberries.
You will need:
- 1/4 block Readymade short crust pastry (125g)
- 4 rounded teaspoons lemon curd
- 30g butter
- 2 tablespoons rolled oats
- 2 dessertspoons caster sugar
- 2 tablespoons self-raising flour
Remember to ask a Grown-up for help.